Glass-Noodle Salad with Chicken and Shrimp

recipe

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 249
Caloriesfromfat 13 %
Fat 3.6 g
Satfat 0.7 g
Monofat 1.4 g
Polyfat 1.1 g
Protein 21.1 g
Carbohydrate 34.5 g
Fiber 1.6 g
Cholesterol 113 mg
Iron 2.7 mg
Sodium 1250 mg
Calcium 60 mg

Ingredients

Dressing:
1/2 cup sugar
1/4 cup Thai fish sauce
3 tablespoons palm sugar or light brown sugar
2 tablespoons cider vinegar
1/2 cup fresh lime juice
1 tablespoon minced fresh cilantro stems
1 teaspoon minced bird chile or 2 teaspoons minced serrano chile
1 garlic clove, minced
Salad:
2 ounces uncooked bean threads (cellophane noodles)
2 cups cooked, peeled, chopped shrimp (about 1/2 pound)
6 ounces cooked chicken breast, cut into 1/4-inch strips
2 cups torn romaine lettuce
1 cup chopped tomato
1/2 cup thinly sliced onion
1/3 cup thinly sliced celery
2 tablespoons chopped, dry-roasted peanuts
2 tablespoons minced fresh cilantro stems
2 teaspoons minced bird chile or 4 teaspoons minced serrano chile

Preparation

To prepare the dressing, combine the first 4 ingredients in a small saucepan. Bring to a boil, and cook for 2 minutes or until the sugar dissolves. Cool; stir in the lime juice, 1 tablespoon cilantro, 1 teaspoon chile, and garlic.

To prepare the salad, cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain. Coarsely chop noodles. Combine noodles, shrimp, and next 5 ingredients (shrimp through celery) in a large bowl. Drizzle the dressing over the salad; toss gently to coat. Sprinkle with peanuts, 2 tablespoons cilantro, and 2 teaspoons chile.

Su-Mei Yu,

Cooking Light

June 2001
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